Get pics, Scappi is a little late but still good,Think about what size and shape you need or'll use most, I tend to use a 7" for most chopping and a narrower 5" for peeling(A cheap eating knife from 2Js rehandled to match the rest of my case) and the 'ehm' pricker (Don't get me started) has been ground square for use as a retouching steel.

then go find a cutler or other non 'nactment knife maker to knock them up for you.If you decide you need more you can always add them later, I fancy me one of the sharks fin shaped ones now (bottom right pic) for mincing, looks like it'd 'rock' well.

Modern stainless is easier to keep clean, steely iron is more period but stains/pits/rusts like a bugger, especially with acidic stuff like onions, keep a wiping cloth handy, it takes a better edge than SS but needs it tending more often to keep it sharp.